1. Turnip
Turnip was considered the main vegetable in Russia, and it appeared 40 (!) Centuries ago. In those days, the product replaced potatoes and practically played the role of "second bread". It is not for nothing that one of the most popular Russian fairy tales is about the turnip. As soon as it was warm in the spring, they sowed white turnips. The vegetable ripened quickly, but was not very sweet and did not last long. In the middle of summer, they sowed the already familiar yellow variety, which could be kept in the ground until the first frost and stored in the basement until January.
2. Cuboid Bow
You won't surprise anyone with a bow today. But besides the usual leek, onion and shallots, the peasants grew a cubic variety. Once upon a time it was taken from the onion by the inhabitants of Rostov the Great - one of the most ancient Russian cities (located in the Yaroslavl region). The onion is notable for the fact that there was absolutely no pungency and bitterness in it. It was eaten as a regular root vegetable or as a bite.
3. Swede
The root crop appeared due to the crossing of cabbage and turnip. Of course, this happened by accident, because no one was engaged in selection in those years. It tastes like a turnip, although it is much easier to care for the turnip. Most often, the root crop was sown in the north and northwest of the Russian Empire. Winters used to be much harsher than today, so more root crops were grown, because they are well stored. Also popular were radishes, parsley root, radish, parsnips, beets.
4. Rhubarb
The vegetable is a primordially Russian plant that resembles a burdock, only with larger leaves and massive stems. Rhubarb is easy to care for and grows on its own like a weed. In ancient times, the shores of the Wolf were completely dotted with its bright pink stems. Fruit drinks were prepared from the vegetable, jelly, preserves were cooked and the filling for pies was made.
5. Gray cabbage
The cabbage we are accustomed to was grown only by well-to-do people. It took up a lot of space in the beds, so it was unprofitable for ordinary peasants to plant it. Instead, they cultivated a gray variety that grew in a solid, leafy carpet. The cabbage was not very juicy and sweet, so it was used only for crumbling. The leaves were finely chopped, put in barrels with salt, the bottom of which was sprinkled with rye flour. Sauerkraut was used to prepare cabbage soup, popularly called servile.
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6. Mustard
To the taste, mustard mustard is a cross between ordinary mustard and horseradish. Spicy herbs were added to soups or eaten along with other "herb". Traditional grain mustard appeared in Russia only by the end of the 18th century. The Germans crossed several varieties of the product, and then the novelty came to Russian gardens.
7. Goatbeard
The plant is also called oat root, but most of all it resembles garden asters. In Russia, they ate both white roots and young stems with leaves. So that the goatbeard would not taste bitter, it was boiled in salt water. The roots can be fried, stewed and added to first courses. Today, the goatbeard is most often planted in the garden as a companion plant. Amaranth, radish and horseradish were also grown.
8. Primrose
Young primrose shoots were cut into salads, used for botvinya (cold soup with sour kvass), turi (cold bread soup) and other dishes with an abundance of herbs.
When serfdom was abolished in 1861, potatoes began to actively spread through vegetable gardens. And by the end of the 19th century, he almost completely replaced other crops and to this day retains the vegetable primacy. Continuing the topic, we advise you to read about "Primordial menu": what dishes the table was filled with in Ancient Russia.
A source: https://novate.ru/blogs/120621/59344/
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